Spicy Chickpeas and Tomatoes Recipe

Spicy Chickpeas and Tomatoes

4 servings

30 minutes or fewer

In large dry nonstick skillet, toast cumin and mustard seeds over medium heat until fragrant, stirring often, 30 to 45 seconds. Add oil and onion and cook, stirring occasionally, until onion has softened, about 5 minutes. Add carrot and jalapeño and cook, stirring, 2 minutes. Add tomatoes (with liquid) and stir 2 minutes. Stir in [...]

2 tsp. cumin seeds
1 tsp. mustard seeds
1 Tbs. olive oil
1 medium onion, diced
1 large carrot, grated
2 tsp. finely chopped jalapeño pepper
1 15-oz. can diced tomatoes
1 15-oz. can chickpeas, rinsed and drained
½ tsp. salt
¼ tsp. freshly ground pepper
¼ cup currants or raisins (optional)
Freshly cooked rice and plain nonfat yogurt for serving

In large dry nonstick skillet, toast cumin and mustard seeds over medium heat until fragrant, stirring often, 30 to 45 seconds.
Add oil and onion and cook, stirring occasionally, until onion has softened, about 5 minutes. Add carrot and jalapeño and cook, stirring, 2 minutes. Add tomatoes (with liquid) and stir 2 minutes.
Stir in chickpeas, salt and pepper. Bring to a boil, reduce heat to low, cover and simmer until liquid is reduced by about half, 10 minutes. Add currants during last 1 minute of cooking. Serve hot over rice, with dollop of yogurt on top.